“My "mystery scallops" have appeared! (I thought I lost this recipe for a bit!!!) Karen says I'm a crazy woman mixing the Morgan with the habaneros. I always knew I was crazy, but this is GOOD!”
READY IN:
15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat butter in a large skillet and add garlic; cook until fragrant.
  2. Add red bell peppers and habanero chiles, and cook, stirring, about 3 minutes.
  3. Pour (drained) pineapple chunks into the pan, and add the scallops, the juice of 1/2 a lime, and the salt and pepper; cook, stirring for 4 minutes.
  4. Add coconut extract and Captain Morgan's spiced rum to the pan (pour slowly, especially if you work with a gas stove, be prepared for it to accidentally flame; if it does, cover the pan to extinguish); cook 1-2 minutes to blend flavors.
  5. Mix cornstarch with water in a small dish, add to pan and stir well; cook just until mixture has thickened.
  6. Serve over hot steamed rice.

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